Pointed cabbage pan with meatballs

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Clean and wash the pointed cabbage and cut into wide strips. Wash, clean and halve the tomatoes. Heat oil in a large, coated pan. Press the sausage meat directly from the sausage skin as balls into the fat.

2. 2

   Fry for 3-4 minutes while turning. Add the tomatoes and fry briefly. Take out, fry onion and pointed cabbage in the frying fat. Add 250 ml water, bring to the boil and stir in the stock. Season with salt and pepper and cook for 5 minutes, turning frequently. Wash chives, dab dry and cut into small rolls. Add tomatoes and meatballs and heat up again. Season to taste once more. Mix crème fraîche with half of the chives. Sprinkle the rest of the chives over the pan.

3. 3

   Wash chives, dab dry and cut into small rolls. Add tomatoes and meatballs and heat up again. Season to taste once more. Mix crème fraîche with half of the chives. Sprinkle the rest of the chives over the pan. Serve the pan with crème fraîche. Bread tastes good with it

4. 4

   With four people:

Nutrition Facts

KCAL
300 kcal

CARBS
8 g

FATS
25 g

PROTEINS
8 g